Dill Pickle Potato Salad

• 3 pounds small potatoes, halved or quartered
• 1 jar leftover pickle brine, strained and divided
• 2 tablespoons minced shallot
• 2 to 3 tablespoons mayonnaise
• 1 teaspoon celery salt
• 2 tablespoons chopped dill
• 1 teaspoon ground coriander (optional)
• Freshly ground black pepper and coarse or flaky salt, to taste

1. Set aside 1/2 cup of pickle brine. Strain the rest into a large pot, add enough water to boil your potatoes, and salt it well. Bring it to a boil, then add your potatoes. Cook for 12 to 15 minutes; your potatoes are ready when you can easily pierce them with a fork. Just be sure they don't turn to mush.
2. Strain your water and immediately toss your potatoes with 1/4 cup pickle brine and the shallot. Set aside to cool.
3. Mix your dressing: combine mayonnaise, 1/4 cup pickle brine, celery salt, dill, salt, and pepper. Taste; add more salt and pepper if necessary, and toss in some coriander if you'd like. Once your potatoes have cooled, toss to combine. You're welcome to serve immediately, but the flavor after a night in the fridge is exponentially better.

potatoes, pickle brine, shallot, mayonnaise, celery salt, dill, ground coriander, freshly ground black pepper

Taken from food52.com/recipes/23430-dill-pickle-potato-salad (may not work)